Usuba
Chicken, Melon and Daikon Salad
Light Asian salad with grilled chicken, fresh melon, crispy daikon, and cucumber. A dressing made from rice vinegar, peanut butter, and sesame oil gives the dish a rich flavor. Garnished with cilantro and walnuts.
- Total
- 30 min
- Standard serving
- 347.2 g
Ingredients
Total 13- Rice vinegar
15 ml≈ 1 tbsp - Soy sauce
7.5 ml≈ 1.5 tsp - Honey
5.325 g≈ 3/4 tsp - Peanut Butter
7.5 g≈ 1.5 tsp - Sesame oilтемное
0.95 ml - Honeydew melon
0.75 slice - Cantaloupe
0.75 slice - Daikon
100 g≈ 2 slice - English cucumbers
50 g - Green onion
50 g≈ 2/3 cup - Chicken breast fillet
100 g≈ 1/2 pcs - Chopped cilantro (coriander)
5 g≈ 1.5 tbsp - Walnuts
4.5 g≈ 1.5 tsp
Instructions
- 1
Step 1
Heat the grill or barbecue. Salt and pepper the chicken breast fillet, place it on an oiled grate.
Fry for 4–5 minutes on each side until cooked through. Transfer to a plate and cool, then cut into small pieces.
- 2
Step 2
In a large bowl, mix rice vinegar, soy sauce, peanut butter, honey, and sesame oil until smooth.
Add melon sliced into thin strips and daikon, thinly sliced cucumber and finely chopped green onion.
Mix all ingredients thoroughly.
- 3
Step 3
Place the salad on plates, arrange the chicken fillet on top.
Sprinkle with chopped cilantro and roasted walnuts. Serve immediately.
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